HARIYALI PULAO

Ingredients:

Rice : 4 cups

Fenugreek leaves (methi) : 1/4 - 1/2 cup

Mint leaves (pudina) : 1/2 cup

Coriander leaves (kothmir) : 1 cup

Ginger Garlic paste : 1 tbsp each

Green chillies : 4

Green Cardamoms : 6

Cloves : 6

Cinnamon : 2" stick

Bay leaf : 3

Caraway Seeds : 1 tbsp

Turmeric pd : 1/4 tsp

Salt to taste



For the balls:

Cottage cheese (Paneer) : mashed

Boiled potato : 1

Bread crumbs : 3 tbsp

Food colours : Red, Green, Yellow



Method:

1. Mash cottage cheese along with the boiled potato, bread crumbs and salt.

2. Divide it into 3 portions. Add red, green and yellow colours to each portion, make balls, deep fry and set aside.

3. Heat oil in a pan, saute the dry garam masalas, add ginger garlic paste, green chillies and the green leafy vegetables. Add salt to taste and turmeric powder. Stir fry for a while and set aside.

4. Boil the rice in a separate vessel with salt, till almost done, and drain it. 5. Now, layer it with the prepared green vegetables and the paneer balls, making 4 or 5 alternate layers, sprinkling caraway seeds and hot oil over each layer.

Cover and leave on very low flame for a few minutes.

Serve hot with raita.

Linking to :

Independent India Event @ - Cooking with SJ

Posted in: Indian Cook